The status of food additives in China’s modern food industry is more and more high, it is committed to extend the period of food appreciation and improve the processing conditions, so that some of the food color and flavor of the overall improvement.

Along with the market demand and the rapid development of food additives industry, compound food additives are shining out. Once reported, it has become one of the important development trends among the members of food additives in China.

Nowadays, we are beginning to realize how to use compounded food additives in a relatively standardized way. And compounded food additives will become the main development trend of the food industry in the next few years.

Compound food additives

Compounding food additives is to improve the quality of food, extend the shelf life, and facilitate food processing. It is a food additive that mixes two or more kinds of food additives.

The advantages of compounding food additives compared with ordinary food additives are as follows:

(1) After mixing and modulating various kinds of food additives, it makes the role of the produced compounded food additives more diversified. This makes the product more economical and efficient.

(2) After mixing various food additives, the side effects of the compounded additives after production are smaller, thus making the products safer and healthier.

(3) After mixing all kinds of food additives, the compounded additives can be synergized to reduce the cost of the products.

(4) Compound food additives can improve, optimize and enhance the whole taste of food.

(5) Compounding food additives also greatly shorten the development cycle and are easier to produce.

Production process of compounded food additives

1、Acidity adjustment of compounded food additives

(1) Production process

Water quality verification – material proportioning – mixing and blending – weighing into tanks – quality verification – packing into storage.

2）Main process and control

(1) Water quality verification: systematic inspection of water quality. According to the “drinking water health standards” test. Water is the source of life, water quality is to protect people’s health signs of a key, and testing of drinking water health standards are also systematized: there are biochemicals three conventional tests to regulate the legal form, as well as a standardized provision of the quantitative value of the requirements.

(2) material proportioning: according to the entire production process will require precise
Measurement: citric acid, sodium citrate, dextrose (GB2760-2014 food additives use standard), allowing the largest amount of error 0.01%, and then many times repeated tests without error before use.

(3) mixing and stirring: stirring and mixing time is also differentiated, winter (55-65) minutes, summer (45-55) minutes; the maximum loading capacity is also three-quarters.

2, water conditioning

(1) production process

Material proportioning – mixing and stirring – selecting the particle size – weighing into the tank – quality verification – packing into the warehouse.

(2) The main process and control

(1) Material proportioning: according to the whole production process will require accurate measurement: citric acid, sodium citrate, sodium tripolyphosphate (GB2760-2014 food additives use standard) of the amount of value. Allow the largest amount of error 0.01%, and then repeated several times to check for errors before use.

(2) Mixing and stirring: its mixing time are fifty minutes to seventy minutes to complete, the maximum loading capacity of three-quarters. The surface temperature shall not be lower than five degrees and not higher than thirty degrees.

(3) Selection of particle size: adopt forty standards for precise screening.
3、 Factory Inspection

According to the national standard of sensory, physical, chemical and biological characteristics into the standard inspection, shall not contain harmful substances, microorganisms.

(1) Sensory inspection: Containing in addition to their own contained odor, physical characteristics and the appearance of foreign substances.

(2) Physical and chemical inspection: The standard value in the acid-base inspection is 5 to 10 (±0.5).

HACCP Management

The HACCP system is based on science and systematicity, and intelligently identifies a number of hazards so as to further define control measures to ensure food safety.

1、Conditions for the establishment of HACCP system

( 1 ) in our country any food additives enterprises need to obtain “food business health code”, “production of food use standards”, “food additives health management measures” and “food additives enterprise health code” strict code. All unnecessary hazards are controlled under the operation of good practices to prevent food from being produced and transported under substandard conditions.

(2) in good operating practice in health standard operating procedures, can effectively control the occurrence of hazards and prevention, can let haccp in the key point of manipulation to play a certain target.

(3) In order to ensure that the haccp system has a certain implementation effect, the production side also need to draw up equipment maintenance plan, professional training program and after-sales service plan.

2, the specific application

(1) the operation of various systems need a clear division of labor, plan a good group form of division of labor arrangements.

(2) Control all the key points, in-depth key processes to ensure that the production process are feasible. We will control the strict monitoring of each production process, and evaluate and analyze the hazards of physical, chemical, and biological evaluation of each link.

(3) Standardize monitoring procedures:

①Prepare a plan for maintenance and cleaning of facilities on a regular basis and implement it.

(ii) Implement a hygiene management system to ensure hygiene and safety in every process, every step, and every person in the production process.

③Develop a standardized operating procedure for production processes for production staff.

④ Do the regular assessment of all the people in the production position, regular training, and do the organization of the records.

(5) The serial number of the product shall be produced in accordance with the “Labeling of Prepackaged Food”.

(4) Creation of inspection program

In order to ensure the operation of the HACCP system, the CCP and HACPP systems will be inspected periodically as necessary. According to the enterprise standard to verify, if it is in a non-normal working condition will be corrected and recorded in the book.

3、Importance of haccp

The haccp system is committed to food safety at the source, so from production to the factory of a step by step, a link has a commitment to food safety assurance. Assuming that food safety can not be guaranteed, then the final product safety assurance can no longer be talked about. However, the implementation of haccp system is indispensable for food additive enterprises.

Conclusion

High-quality compounded food additives will inevitably become the trend of the market. This is the need for each enterprise management, innovation and more effort to create some new products to meet the pace of the times to meet the needs of consumers. In the management, also need to further improve, combined with the advantages of information technology to create a better enterprise management.